The local supermarket is stocking cooked crayfish and I thought it would make a nice addition to a macaroni salad as a lunch dish. You can substitute cooked shrimp/prawns, or keep it vegetarian by doubling the amount of peas. The salad can be eaten the same day, but an overnight rest in the fridge will help blend flavors even more.
Serves 3-4
INGREDIENTS
- dried elbow macaroni (small size): 250 g/8 oz
- red onion: half of a small onion, about 40-45 g/1.5 oz, finely diced
- celery: about 2 large or 3 small stalks/60 g/2 oz, finely chopped to about the same size as the macaroni
- frozen peas: about 125 g/1 cup
- mayonnaise: 120 g/4 oz
- crème fraîche: 60 g/2 oz
- mustard: 1 Tbsp
- sugar: 2 tsp
- vinegar, red wine or cider: 2 Tbsp
- lemon: zest and juice of 1 lemon (start with adding half)
- fresh dill: a couple Tbsps, chopped
- cooked crayfish tails (already shelled): about 300 g/10 oz
- Tabasco sauce (optional): to taste
- salt and pepper: to taste
STEPS
- Cook the pasta. Bring 2 liters/quarts of water and 2 Tbsp salt to a boil. Add the pasta, slightly reducing the heat to just below boiling and cook until just finished, about 6-7 minutes. Add the peas and cook 1 minute longer. Drain and allow to cool completely to room temperature or cooler (you can also use the fridge). We don’t want to add the dressing to hot pasta.
- Make the dressing. In a bowl, mix together the mayo, crème fraîche, mustard, sugar, vinegar, zest, and half of the lemon juice until completely combined.
- Assemble the salad. To the pasta and peas, add the onion, celery, dressing, and dill. Add about 1-2 tsp of ground pepper to start and add more as desired. Add additional salt to taste (the pasta will have some saltiness from the cooking but you’ll likely need a bit more). If desired, add more lemon. Add in the crayfish. For a bit of heat, add some Tabasco sauce to taste.
- Chill the salad, and keep cold in the fridge. If serving the day after making, an additional squeeze of lemon juice will help “wake up” the salad